Brazilian recipe
Coconut and Shrimp Risotto (Risoto de coco e camarão)
A creamy coconut and shrimp risotto featuring tropical flavors and a delicate texture, prepared with fresh ingredients and a simple technique for special meals.
0.0 / 5 by 0 Reviews
Ingredients
200g fresh medium shrimp, cleaned
2 large coconuts, grated to extract milk
1/2 bunch chopped cilantro
500g risotto rice, preferably arborio
1 large onion, chopped
1 large coconut, grated to extract milk
Boiling water to extract coconut milk
3 large tomatoes, peeled and seeded, chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
2 large coconuts, grated to extract milk
1/2 bunch chopped cilantro
500g risotto rice, preferably arborio
1 large onion, chopped
1 large coconut, grated to extract milk
Boiling water to extract coconut milk
3 large tomatoes, peeled and seeded, chopped
Salt to taste
1/4 cup olive oil
1 tablespoon vinegar
1/2 bunch chopped green onions
Where to find ingredients
Fresh ingredients such as coconuts, shrimp, tomatoes, onions, and fresh herbs can be found in local markets or grocery stores. Arborio rice is available at specialized supermarkets. Vinegar and olive oil are standard pantry items at any local grocer.
Preparation method
- Grate the coconuts and squeeze them to obtain the thick milk
- Reserve the coconut shell
- Mix the thick coconut milk with the green onions, cilantro, 3 chopped tomatoes, 1/4 cup of olive oil, vinegar, and the shrimp
- Season with salt to taste
- Cook over low heat until the shrimp reaches the desired doneness
- In a separate pot, heat the remaining olive oil and sauté the onion until translucent
- Add the rice and sauté for about 3 minutes, stirring constantly
- Add the remaining tomatoes and cook until they soften
- Pour in the thin coconut milk and cook, stirring occasionally, until the rice is al dente
- If necessary, add hot water little by little
- Meanwhile, place the reserved coconut shell in a bowl with boiling water and squeeze it to extract the thin milk
- Set aside
- Assemble the risotto in a serving dish, alternating layers of rice with the shrimp sauce and the coconut sauce
- Serve hot, garnished with fresh green onions and cilantro
Observations
This coconut and shrimp risotto is a Brazilian recipe that masterfully combines tropical notes with the traditional creaminess of a classic risotto. It is the perfect choice for those seeking a sophisticated yet straightforward dish that is packed with flavor. The blend of coconut milk, fresh shrimp, and aromatic herbs results in a delightful meal, ideal for special occasions or a distinctive lunch. The process involves preparing fresh coconut milk, sautéing the rice, and building layers of flavor to ensure a rich, creamy consistency and a striking taste.
Ratings and comments